Salads
A creamy white and sweet potato salad with mustard-dill dressing delivers a perfect balance of textures and flavors—sweet, tangy, and satisfying without mayo. This recipe transforms two types of potatoes into a harmonious dish that’s rich in creaminess yet light enough for any meal.
The secret lies in cooling the potatoes properly and using a velvety dressing that clings to each bite.
What sets this salad apart is the creamy mustard-dill dressing, made with Greek yogurt for tang and a touch of honey to complement the sweet potatoes. The contrast between the firm, warm sweet potatoes and the cool, creamy white potatoes creates a satisfying bite every time.
It’s the ideal side dish for grilled meats, a light lunch, or even a vegetarian main.
The process is straightforward: boil the potatoes until tender, cool them completely, then toss with the dressing and optional add-ins like toasted pecans, feta cheese, or fresh herbs. The result is a salad that’s creamy, flavorful, and packed with texture—no mayo required.
Perfect for meal prep or last-minute gatherings, this dish is as versatile as it is delicious.
Serve it chilled as a side or at room temperature for a heartier meal. The dressing’s tangy, herby notes cut through the sweetness of the potatoes, making every forkful balanced and satisfying. Ready in under an hour, this salad is a game-changer for any table.
Ingredients for white and sweet potato salad
Six ingredients create the creamy base, with optional add-ins for texture and depth.
| Ingredient | Amount | Notes |
|---|---|---|
| White Potatoes 🥔 | 2 lbs | Medium size, peeled and cubed |
| Sweet Potatoes 🍠 | 2 lbs | Medium size, peeled and cubed |
| Plain Greek Yogurt 🥛 | 1 ½ cups | Full-fat for creaminess |
| Dijon Mustard 🍯 | ¼ cup | High-quality for tang |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For richness and balance |
| Raw Honey 🍯 | 2 tbsp | For subtle sweetness |
| Apple Cider Vinegar 🍎 | 2 tbsp | For brightness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For subtle heat |
| Toasted Pecans 🥜 | ½ cup | Optional, chopped for crunch |
| Crumbled Feta Cheese 🧀 | ½ cup | Optional, for tangy bite |
The potatoes are the foundation—medium white potatoes stay firm when cooked, while sweet potatoes add natural sweetness. Look for organic or locally grown varieties at Whole Foods or your grocery store’s fresh produce section. Peeled and cubed evenly, they’ll cook uniformly. For the dressing, Greek yogurt is non-negotiable—full-fat gives the creamiest texture. Fage or Siggi’s are reliable brands, but any plain Greek yogurt works. Fresh dill is ideal, but dried dill at one-third the amount works in a pinch if you’re short on time.
No Dijon mustard? Yellow mustard in a pinch—it’s less refined but adds tang. Substitute honey with maple syrup if needed, though honey’s floral notes complement the sweet potatoes beautifully. For extra richness, avocado oil can replace olive oil, though it has a slightly different flavor profile. The optional pecans and feta can be swapped for toasted walnuts and crumbled goat cheese for variety. If you’re avoiding dairy, omit feta or use a vegan alternative like cashew-based feta. Always taste the dressing before tossing—adjust honey or vinegar as needed for balance.
Cooked potatoes keep for 3-4 days in the fridge, but the salad’s best eaten fresh. The dressing stays fresh for 5-6 days when stored in an airtight container. For meal prep, store components separately—toss with dressing just before serving to prevent sogginess. Freeze the dressing for up to 3 months if you’re prepping ahead. This salad reheats well for 2-3 days in the fridge, making it perfect for lunches.
Why You'll Love This Recipe
- No Boil, No Stress: I roast the potatoes whole—yes, you read that right—so I’m not stuck peeling or chopping. The skins stay on, the edges get crispy, and the inside stays tender. Honestly, the oven does all the work while I make a sandwich.
- Creamy Without the Guilt: That Greek yogurt dressing is my secret weapon—it’s tangy, thick, and way lighter than mayo. The Dijon mustard cuts through the sweetness of the potatoes, and the dill? It’s like a little herb hug in every bite. Not too heavy, not too bland—just spot-on.
- Lunchbox Legend: Between us, this salad holds up better than anything from the deli. Pack it in jars for work or toss it in a thermos for school lunches—it stays fresh for days. My kid actually eats the veggies now, and that’s saying something.
- Budget Flexibility: Sweet potatoes are cheap, white potatoes are cheaper, and Greek yogurt lasts forever. Swap in whatever’s on sale, and it’s still a winner. Plus, leftovers? They’re my go-to for lazy nights. No waste, no fuss—just reliable, crave-worthy food.
Step-by-step instructions for white and sweet potato salad
Here's how to create a perfectly balanced salad with tender potatoes and a rich, creamy dressing.
Cook the Potatoes Until Tender
Place the 2 lbs white potatoes and 2 lbs sweet potatoes in a large pot and cover with cold water by 2 inches. Add 1 tsp salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes until a fork slides in easily.
Drain immediately and transfer potatoes to a colander to steam-dry for 2 minutes. This removes excess moisture, preventing a watery salad. While still warm, cut the potatoes into 1-inch cubes—this size ensures even cooking and a satisfying bite.
Prepare the Creamy Dressing
In a medium bowl, whisk together the 1.5 cups plain Greek yogurt, 0.25 cup Dijon mustard, 0.5 cup extra-virgin olive oil, 2 tbsp raw honey, and 2 tbsp apple cider vinegar until smooth. The mixture should thicken slightly as the ingredients emulsify—this creates the creamy base.
Add 1.5 tsp salt and 0.5 tsp freshly ground black pepper, then fold in the 0.5 cup chopped fresh dill. Taste and adjust seasoning if needed, balancing sweetness, tang, and saltiness. This dressing should coat the back of a spoon with a velvety texture.
Combine Potatoes and Dressing
While the potatoes are still warm, pour the dressing over them in the colander. Gently toss with a silicone spatula to distribute evenly. Let the salad sit for 5 minutes, allowing the dressing to penetrate and soften the potatoes further.
Transfer to a large serving bowl and fold in the 0.5 cup toasted pecans and 0.5 cup crumbled feta cheese. The pecans add crunch, while the feta provides a salty contrast to the sweet potatoes. For best results, serve immediately while the potatoes are warm and the dressing is at its creaminess peak.
Chill and Serve (Optional)
If serving cold, cover the salad and refrigerate for at least 1 hour before serving. Chilling allows flavors to meld and the dressing to thicken slightly, creating a more cohesive texture. Before serving, give it a final toss to redistribute the dressing evenly.
This salad holds well for 2-3 days in the refrigerator, making it perfect for meal prep. The creaminess of the yogurt-based dressing remains intact, and the potatoes stay tender without turning mushy.
Pro Tips For Making White And Sweet Potato Salad
- PARBOIL THEN ROAST: Cut your sweet potatoes into even 1-inch cubes—no need to peel—and boil them for exactly 3 minutes before roasting. This jumpstarts the cooking process so they crisp up perfectly without turning to mush, and the skin stays intact (no peeling required). I learned this the hard way after serving a sad, mealy batch to my in-laws.
- USE COLD YOGURT: Let that Greek yogurt sit in the fridge for at least 30 minutes before mixing it into the dressing. Warm yogurt makes the salad taste bland and watery—trust me, I’ve ruined a batch by skipping this. Cold yogurt also thickens the dressing naturally, so you won’t need extra mayo or flour.
- DON’T OVERMIX THE DRESSING: Stir the Dijon mustard, yogurt, and dill together just until combined—then stop. Overworking it turns the dressing into a paste that clumps and makes the salad heavy. Fold it in gently at the end, and you’ll get a creamy, bright coating that clings to the potatoes without turning gluey.
- SWAP IN COTTAGE CHEESE: Running low on Greek yogurt? Mix half the required amount with cottage cheese (drained and blended smooth) for a tangier, creamier texture. It’s a game-changer for texture and cost—my grandmother used it in her potato salads, and it’s the only upgrade I’ve ever made that actually works.
Best sauces and condiments for this recipe
Mustard-Dill Dressing
The star of this salad is the creamy mustard-dill dressing, made with Greek yogurt for tang and Dijon mustard for depth. The honey balances the sweet potatoes' natural sweetness, while apple cider vinegar adds brightness.
I love using Fage Greek yogurt—it’s thick and full-fat, ensuring the dressing stays luscious. For extra richness, whisk in extra-virgin olive oil until emulsified. 🥛
Herb Variations
Fresh dill is the classic choice, but don’t hesitate to experiment! Swap it for chives or parsley for a milder flavor. If you love heat, add ½ tsp red pepper flakes to the dressing.
For a smoky twist, stir in 1 tsp smoked paprika—it pairs beautifully with the sweet potatoes. Always taste as you go; adjustments make all the difference. 🌿
Sweet and Tangy Balance
The dressing’s honey and vinegar ratio is key—too much honey makes it cloying, while too little vinegar flattens the flavor. Start with the recipe’s measurements, then adjust to taste. For a fruitier touch, add 1 tbsp lemon juice or ½ tsp vanilla extract.
If you prefer a sweeter salad, increase honey to 3 tbsp. The goal? A harmonious bite that’s neither too sweet nor too sharp. 🍯
Crunchy Add-Ins
Toasted pecans add texture, but you can swap them for walnuts, almonds, or even croutons. For a cheesy crunch, use crumbled goat cheese instead of feta. If you’re vegan, try toasted pumpkin seeds or avocado chunks for creaminess.
Pro tip: Toast nuts in a dry pan over medium heat for 3-4 minutes until golden—this enhances their flavor. 🥜
Acidic Brighteners
To cut through the richness, add pickled red onions or diced jalapeños for a tangy kick. A sprinkle of everything bagel seasoning adds a savory depth, while toasted sesame seeds bring an Asian-inspired twist.
For a citrusy note, zest 1 lime over the salad before serving. These additions elevate the dish beyond a simple potato salad. 🍋
Nutrition facts
Frequently asked questions
Why mix white and sweet potatoes in this salad?
This combination creates a perfect balance of textures and flavors! The white potatoes stay firm and absorb the dressing beautifully, while sweet potatoes add natural sweetness that pairs perfectly with the tangy mustard-dill dressing. The contrast between creamy dressing and tender potatoes makes every bite satisfying.
Can I make this salad ahead of time?
Yes, but store the potatoes and dressing separately until ready to serve. Cook and cube the potatoes 1-2 days ahead, then refrigerate them uncovered to dry out completely. Mix with dressing just before serving to prevent sogginess. The dressing can be made up to 3 days ahead and stored in an airtight container.
What if I don't have Greek yogurt for the dressing?
No problem! You can substitute with sour cream (for creaminess) or mayonnaise (for richness). For a lighter option, use vegan yogurt or blend silken tofu with lemon juice. Just note that texture may vary slightly—adjust liquid as needed to reach your preferred consistency.
How do I prevent the salad from getting watery?
Proper draining and cooling are key! After boiling, steam-dry the potatoes in a colander for 2-3 minutes, then let them cool completely before adding dressing. Also, avoid overmixing—just gently toss to coat. If using cold potatoes, let them sit at room temperature for 10 minutes before adding dressing to help it cling better.
Can I add protein to make it a complete meal?
This salad pairs wonderfully with grilled chicken, smoked salmon, or chickpeas for extra protein. For a vegetarian option, try adding toasted edamame or crumbled tempeh**. Add proteins after mixing the salad to keep them warm and separate until serving.